This Irish soda bread recipe is a quick bread recipe made with flour, buttermilk, baking soda, sugar, salt, caraway seeds, and raisins. Perfect for breakfast or an afternoon treat. Note this recipe makes 2 loaves. If you don't want two loaves, simply halve the recipe.
A great treat for St. Patrick's Day or any day of the year.
Gather up your ingredients.
- 4 cups all-purpose flour + flour for dusting kneading surface
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoon granulated sugar
- 2 cups raisins (soaked overnight)
- 2 tablespoon caraway seeds (use less if you're not a fan)
- 2 cups buttermilk
See recipe card for quantities.
Whisk together the dry ingredients.
Make a well in the mixed dry ingredients, add the wet ingredients and combine until sticky.
Add flour to a clean surface and knead the bread just a bit and then split evenly into two loaves.
Shape the loaves and put them on a cookie sheet covered with parchment paper or non-stick aluminum foil.
Bake at 350 degrees for 30 minutes. Loaves are ready when tops turn a slight golden color and a toothpick comes out clean.
Let cool 5 minutes on the cookie sheet, then remove to wire rack to finish cooling.
Hint: Soak your raisins! Measure the raisins, then add them to a bowl and cover with water and allow to soak for 1 hour. This will keep the raisins from drying out during baking, staying moist and delicous.
If you don't have buttermilk on hand, you can make some yourself. One slight cup of milk combined with one tablespoon of white vinegar will do the trick. Simply pour one tablespoon of white vinegar in a measuring cup, pour in the milk until it reaches the 1 cup measure, then stir. The milk will slightly curdle, yielding buttermilk.
If you are not a fan of caraway seeds, feel free to leave them out.
To keep the Irish soda bread fresh, once fully cooled, wrap tightly in aluminum foil. It will stay fresh for up to 3 days on the counter. Do not refrigerate. (avoid using plastic wrap or baggies as this will cause the condensation inside the plastic, causing a wet exterior and dry interior of the bread)
If you would like to freeze the bread, wrap it first in aluminum foil, then put it in a freezer bag to store for up to 3 months. Remove the baggie and allow the foil-wrapped bread to sit on the counter overnight.Print
Irish Soda Bread
Easy Irish soda bread recipe made with flour, buttermilk, baking soda, sugar, salt, and caraway seeds. Recipe makes 2 loaves.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 loaves 1x
- Category: Bread
- Method: Baking
- Cuisine: Irish
4 cups all-purpose flour plus more for kneading surface
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons granulated sugar
2 cups raisins (soaked at least one hour and up to overnight)
2 tablespoons caraway seeds (or less to taste)
2 cups buttermilk
- Soak raisins for at least one hour or overnight.
- Preheat oven to 350 degrees.
- Whisk together dry ingredients in a mixing bowl. Sprinkle some flour on a clean kneading surface.
Make a well in the dry ingredients and add buttermilk and raisins to flour mixture. Use your hands to mix it together until the dough is ragged and sticky.
- Remove dough to the floured surface, knead lightly, then split the dough in half. Shaped into 2 loaves and put onto greased foil-lined baking sheet.
- Bake at 350 degrees for 30 minutes. Bread is ready when the top is lightly golden and a toothpick comes out clean.
Keywords: Irish Soda Bread, Easy Irish Soda Bread, Irish soda bread recipe, quick bread